Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect.

Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes.

Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece.

Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles rather than plastic bristles) and dab the melted margarine over the floured surface skin side only of each piece of chicken.

When all of the melted margarine has been divided between chicken pieces, bake it uncovered without turning the pieces 350 degrees F for 1 hour or till golden brown and tender.

FOR CRISPY COATING:
After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking.